Cooking with Lounge | Mexican Mushroom Masa

Cooking with Lounge | Mexican Mushroom Masa

Epazote Mushroom Sopes

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Ingredients

For corn dough

125g corn masa (available in international food stores)

90ml water

5ml oil

Salt to taste

For refried beans

50g kidney beans

50ml refined oil

25g onion, cut in juliennes

1 green chilli, chopped

1 garlic clove, chopped

Salt to taste

100g mushrooms, sliced

10g epazote (a leafy Mexican herb with a pungent flavour, available in international food stores)

1tbsp oil

1 garlic clove, finely chopped

40g lettuce, shredded

1 tbsp cottage cheese, shredded

4 tbsp sour cream

4 tbsp chipotle salsa

Method

Take 200ml water in a pressure cooker and add kidney beans to it. Put in the juliennes of onions (leaving one tablespoon aside). Add garlic, salt and pressure-cook for 15 minutes. Once done, mash the cooked beans.

Put a non-stick pan on the fire and add oil to it. Once the oil is heated, add green chillies, the remaining onion juliennes and cook till golden brown. Strain the oil into a separate pan. Put the mashed beans into the pan and cook for 2 minutes. Keep aside.

In another bowl, take corn masa, salt, water and oil, and knead into a dough. Even out the dough with a rolling pin and make bite-size circles with a cutter to make the sopes. Deep fry the sopes till golden brown.

In a pan, take a tablespoon of oil and sauté the mushrooms with garlic and epazote. Take the sopes and spread a thick layer of refried beans. Put a layer of the epazote mushrooms and top with shredded lettuce and cottage cheese. Finish with sour cream on top and serve with chipotle salsa.

A meal for two at Sancho’s can cost up to Rs1,500 (plus taxes). The restaurant is located at M-48, Outer Circle, Connaught Place, New Delhi. For bookings, contact 011-43084656.

varuni.k@livemint.com

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